Mussels With Fines Herbes Recipes

TOMATO HERB MUSSELS

Steps:

• In a large saute pan over high heat, bring the oil to the verge of smoking. Then add the onions, reduce the heat to medium-high and cook the onions until softened. After cooking the onions 2 to 3 minutes, add the potatoes and garlic. Again cook for 2 minutes, and then finish with the wine. Allow the wine to reduce by half, and then add the mussels and sun-dried tomatoes. Season with salt and pepper and allow the mussels to warm and the liquid to reduce again, one-quarter volume total. Finally, add the herbs, stir and serve with bread of choice.

BROILED MUSSELS WITH GARLICKY HERB BUTTER

Steps:

• In a food processor, pulse together parsley, garlic, salt and pepper until finely chopped. Pulse in butter and 1 1/2 tablespoons Pernod until mixture is combined. Scrape into a bowl.
• In a soup pot with a tightfitting lid, combine mussels, 1/4 cup pastis and 1/4 cup water. Cover and cook over medium-high heat until mussels have opened, 5 to 10 minutes. Transfer mussels to a bowl until cool enough to handle; remove meat from the shells (reserving shells) and transfer to a bowl.
• Pry apart mussel shells and arrange half the shells on one or two large baking sheets; discard remaining shells. Place one mussel in each shell. Top each with a small spoonful of herb butter and a sprinkling of bread crumbs. Mussels may be made up to 1 day ahead up to this point; wrap baking sheets and mussels in plastic wrap and refrigerate. When ready to serve, heat broiler to high and arrange a rack 4 inches from the heat. Transfer tray(s) to the oven and broil until bread crumbs are golden, 1 to 2 minutes.

GARLICKY MUSSELS IN A RICH LEMON, FRESH HERB, BUTTER SAUCE

Steps:

• In a large pan pour olive oil to cover bottom of pan add onions chili and garlic saute till translucent.
• Add herbs lemon and wine.
• Add mussels cover and steam 5 minutes till all are opened.
• Remove mussels to a large bowl.
• Keeping the juice in the pan whisk in the butter and pour over the mussels.
• Garnish with herbs and lemon.

MUSSELS STEAMED IN BEER WITH CRèME FRAîCHE, HERBS, AND PARMESAN CROUTONS

Steps:

• Preheat oven to 375°F. Combine bread cubes, Parmesan, and oil in medium bowl; sprinkle with salt and toss to coat. Spread bread cubes evenly on rimmed baking sheet. Bake until bread cubes are crisp and golden around edges, about 15 minutes. Remove from oven and cool.
• Mix parsley, chives, tarragon, and chervil, if desired, in small bowl. Whisk crème fraîche and both mustards in another small bowl to blend; set aside.
• Melt butter in extra-large pot with lid over high heat. Add garlic and thyme; stir 1 minute. Add mussels, tomatoes, and green onions. Pour beer over, then add crème fraîche mixture; sprinkle with freshly ground black pepper. Cover tightly with lid and cook until steam appears, about 3 minutes. Add half of fresh herb mixture and stir until mussels and herbs are gently mixed. Cover tightly with lid again and cook until mussels open, 4 to 5 minutes (discard any mussels that do not open).
• Using slotted spoon, divide mussels among 6 bowls. Season mussel juices lightly with salt and pepper, then pour juices over each serving. Sprinkle each serving with Parmesan croutons and remaining herb mixture and serve.
• * Available at most supermarkets and at specialty foods stores.

MUSSELS WITH GARLIC AND FINES HERBES

Steps:

• Clean the mussels: Scrub them well under cold running water. Debeard them, if necessary, pulling out any wiry fronds coming through the seams of the shells.
• In a large pot or deep sauté pan, combine the white wine, half the shallot, and the bay leaf. Place the mussels on top and cover with a lid. Bring to a boil over high heat to steam open the mussels, 3 to 4 minutes. You may want to give them a stir after 2 minutes to disperse the heat evenly among the mussels. When the mussels have opened (if there are a few that don't, this is an indication that they are dead or bad - discard them), transfer them to four shallow bowls.
• Strain the cooking liquid, through either a coffee filter or several layers of cheesecloth, into a clean pan, add the olive oil, remaining shallot, and garlic, and bring to a boil over high heat. Reduce the mixture slightly; it will condense to an opaque liquid. Taste. If it's too salty, add a little water. Sprinkle the herbs and spoon the sauce over the mussels. Serve promptly, with a tangy baguette torn into large pieces, which you can use to soak up the broth when you're finished with the mussels.

HERB AND LEMON BUTTER MUSSELS

Steps:

• Heat the olive oil and vegetable oil in a large saute pan on medium heat. When the pan is hot, add a pinch of salt along with the onions and garlic. Sweat until they are a tad past translucent and are just starting to acquire color. Before the garlic starts to brown, add the tomatoes, scallions and basil. Saute so that the flavors blend together, 1 to 1 1/2 minutes more.
• Add the mussels to the pan. Next, add the lemon juice and then the Chardonnay to deglaze the pan, and then quickly cover with a lid to steam the mussels. Note: Do not open for at least 1 1/2 to 2 minutes so the mussels can steam.
• Then, lift the lid and add the parsley (checking to make sure that there is enough moisture in the bottom of the pan to continue to steam the mussels). If everything is going properly, the mussels will have almost fully opened and there will be plenty of liquid still in the bottom of the pan to finish steaming the mussels. In that case, quickly cover the pan for another minute and a half. If the wine has evaporated and the mussels have not opened, add a small additional amount of wine, about a half cup more, and then re-cover the pan to cook out the additional raw alcohol taste and allow the mussels to fully open.
• Once 3 to 4 minutes total have passed since the beginning of the cooking process, all of the mussels should have opened and their natural juices should have leaked out into the bottom of the pan, combining with the fresh herbs and vegetables to create a simmering broth. Reduce the heat to low and stir in the butter until melted.
• Plate the mussels in a bowl and pour the sauce on top. Serve with your favorite toasted bread.

MUSSELS WITH WHITE WINE AND HERBS

Steps:

• Melt butter in a Dutch oven set over medium heat. Add shallots and garlic; cook until transparent, about 3 minutes. Add thyme, bay leaves, and wine. Bring mixture to a boil over high heat.
• Add mussels, and cover. Cook, shaking pan often, until mussels open, 5 to 6 minutes. Discard any mussels that fail to open. Using a slotted spoon, transfer mussels to a large bowl, reserving liquid in pan. Sprinkle 1/4 cup parsley over the mussels.
• Remove and discard bay leaves and thyme. Return liquid to low heat; stir in creme fraiche and remaining 1/4 cup parsley. Cook just until warm again, and pour over mussels. Serve hot.

FRAGRANT STEAMED MUSSELS IN VERMOUTH WITH HERBS AND SHALLOTS

Steps:

• Melt the butter with the olive oil in a very large saucepan (one that has a matching lid).
• Add the finely minced garlic and pink shallots and cook over a gentle heat until they are soft but not coloured, for about 5 minutes.
• Add the tarragon, parsley, salt and black pepper, sweat together for about 1 minute.
• Add the vermouth and wine and then tip in the cleaned mussels - give them a good stir and then put the lid on the saucepan and turn up the heat.
• Steam the mussels for about 2 to 8 minutes, this depends on the size of the mussels and if they are at room temperature or chilled; steam them until the shells have opened up.
• Serve the mussels in a large bowl with the cooking liquor poured over the top, and discard any mussels that have not opened up.
• Allow 500g per person for a main meal, with bread and frites.
• Make sure there is a bowl on the table to collect the empty mussel shells, plus plenty of napkins!

MUSSELS MARINATED IN GARLIC AND HERBS

Steps:

• Discard any mussels that are not tightly closed.
• Remove beard and any hair like bits from the mussels.
• Wash mussels very well, scrubbing with a hard bristle brush.
• Put mussels and 1/2 cup of water in large pot, cook on high for 4 to 5 minutes, or until the shells have opened.
• Remove mussels from water and discard any that do not open.
• Strain cooking liquid and reserve.
• Combine oil, 3 tbsp of the reserved liquid, garlic, parsley and salt and pepper in a small bowl.
• Place mussels in half shell and arrange on a platter.
• Drizzle with sauce.

MUSSELS WITH TOMATOES, HERBS AND GARLIC (MOULES PROVENçALE)

Steps:

• To make the sauce, heat the olive oil in a large saucepan, add the onions, celery, garlic, basil and bouquet garni, and cook over low heat for 5 minutes or until softened but not browned.
• Mix in the tomato paste and tomatoes, salt, pepper, and sugar, and simmer gently for 30 minutes.
• Put the mussels in a casserole dish with the wine, over high heat, and bring to a boil. Cook for a few minutes only, until the mussels have opened, stirring frequently to ensure they are evenly cooked.
• Pour off the cooking liquid, discard any mussels that have not opened, and return the opened mussels, in their shells, to the casserole dish.
• Pour the hot tomato sauce over the mussels and heat through. Sprinkle with chopped basil and serve at once.

STEAMED GARLIC AND HERB MUSSELS

Steps:

• Scrub mussels remove beards.
• Heat oil in large saucepan, cook garlic, chili and rind stirring, about 3 minutes.
• Add mussels, juice and wine, bring to boil.
• Cook covered about 5 minutes until mussels open.
• (discard any that do not open) Remove mussels from pan, Bring pan liquid to boil; cook, uncovered about 10 minutes or until mixture thickens slightly, stir in basil and parsley.
• Return mussels to pan and simmer until heated through.
• Have some crusty bread to wipe up the liquid.

MUSSELS WITH FINES HERBES

Steps:

• Melt 1 1/2 teaspoons butter in a Dutch oven over medium low heat.
• Add shallots to pan and cook 4 min or until shallots are tender, stirring frequently.
• Increase heat to medium high and stir in wine, water, bay leaf and mussels.
• Bring to a boil.
• Cover and reduce heat. Simmer 3 min or until the mussel shells open.
• Remove from heat and discard any unopened shells.
• Divide mussels evenly among 4 serving bowls leaving the juices in pan.
• Add remaining 1 1/2 teaspoons butter to the juices and stir until melted.
• Discard the bay leaf and ladle 1/2 cup of the wine juices over each serving.